Roasted Scallops with Corn and Brown Butter Sage
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
Roasted Scallops with Corn and Brown Butter Sage is an elegant seafood dish that brings together plump sea scallops with sweet corn kernels, finished with a rich brown butter and sage sauce. The recipe takes just 35 minutes from start to table, with 15 minutes of preparation followed by 20 minutes of cooking. This sophisticated yet straightforward meal suits anyone seeking an impressive dinner that tastes restaurant quality but remains achievable at home.
Ella x
Ingredients
- ¾ kglarge sea scallops(patted dry)
- 473 mlfresh corn kernels(from about 3 ears of corn)
- 5 tablespoonsunsalted butter
- 12fresh sage leaves(whole leaves)
- 2shallots(minced)
- 2garlic cloves(minced)
- 2 tablespoonsextra virgin olive oil
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 1lemon(zested and halved)
- 59 mldry white wine
- 2 sprigsfresh thyme
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Spread corn kernels on a baking sheet, drizzle lightly with 0.5 tablespoon of olive oil, season with a pinch of salt and pepper, then roast for 8-10 minutes until lightly charred. Set aside.
Tip: Roasting the corn first brings out its natural sweetness and adds depth to the dish.
- 2
Pat the scallops completely dry with paper towels and season both sides with sea salt and black pepper. This helps them develop a golden crust when seared.
Tip: Moisture is the enemy of a good sear - the drier your scallops, the better the crust.
- 3
Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Working in batches to avoid overcrowding, sear the scallops for 2-3 minutes per side until golden brown. Transfer to a plate.
Tip: Don't move the scallops around while cooking - let them sit undisturbed to develop that beautiful caramelization.
- 4
In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Add minced shallots and garlic, sautéing for 1-2 minutes until fragrant.
Tip: Keep the heat moderate to prevent the butter from browning too quickly at this stage.
- 5
Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it reduce by half, about 1 minute.
Tip: Those browned bits contain concentrated flavor - don't skip this step.
- 6
Add the remaining 3 tablespoons of butter to the pan and let it melt, stirring occasionally. Once the butter begins to turn a light golden brown and smells nutty, add the sage leaves and fresh thyme.
Tip: Watch the butter carefully - you want a hazelnut color, not dark brown. This takes about 2-3 minutes.
- 7
Return the scallops to the skillet and gently toss with the brown butter and herbs. Add the roasted corn and lemon zest, stirring gently to combine.
Tip: Handle the scallops gently to avoid breaking them apart.
- 8
Divide the scallops and corn mixture among four plates, spooning the brown butter sauce over the top. Serve immediately with lemon wedges on the side.
Tip: Plate while everything is hot to enjoy the butter sauce at its peak flavor.
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